Chilean Cilantro Salsa (Pebre)
photo by Samantha in Ut
- Ready In:
- 2hrs 8mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 garlic clove
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
- 6 green onions, finely chopped
- 1 -2 jalapenos or 1 -2 serrano chili, seeded, finely chopped
- 1 cup packed fresh cilantro leaves
- 1⁄4 cup water
directions
- Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
- Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.
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Reviews
-
This is fantastic! I added 2 extra garlic cloves because we love it and used garlic red wine vinegar because I was out of regular red wine vinegar. I think it's I will use 4 cloves of garlic next time. This has the perfect amount of heat to it as well! Not hot (I used 1 ~extremely~ large jalapeño that I seeded) but very pleasantly warm. I put everything in the blender & made it in one step and I turned out beyond delicious. I made mine very smooth because my husband prefers his salsas that way. I had it on grilled chicken last night & scrambled eggs this morning. This would be a great salad dressing too. This is my new favorite sauce.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>